Creamed venison
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cubed Elk/Deer round steak |
| 3 | tablespoons | Margarine or butter |
| 2 | cups | Medium white sauce |
| 1 | teaspoon | Celery salt |
| ½ | cup | Bread crumbs |
| Date: 1993-10-0 | ||
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Chopped parsley |
| 2 | teaspoons | Worcestershire sauce |
| ¼ | cup | Pickle relish |
| 2 | tablespoons | Margarine or butter |
Directions
TOPPINGS
Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned.
Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture
Submitted By FRANK SKELLY On 02-17-95